スポンサーリンク
Japanese Society for Food Science and Technology | 論文
- Wasabi (Wasabia japonica Matsum.) Rhizome Possesses Potent Amylolytic Activity
- Rapid Quantitative Analysis of the Major Components in Soymilk Using Fourier-Transform Infrared Spectroscopy (FT-IR)
- Mechanism involved in the formation of characteristic taste and flavor during the production of dried herring (Clupea pallasii) fillet
- Apoptosis-Inducing Effect of Fucoxanthin on Human Leukemia Cell Line HL-60